Ingredients
Filling
- 2 cups finely shredded chicken
- 1 1/2 cups boiled potatoes, mashed with a fork
- 1 cup sharp cheddar cheese, shredded
- 2 habanero peppers (නයි මිරිස්)
- 1 green chili
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili flakes
- Salt, as needed
Batter
- 240 g all-purpose flour
- 1/2 cup milk
- 1 1/2 cups water (more if needed)
- 1/2 tsp salt
- Oil, for deep frying
Breading
- Bread crumbs, as needed
Instructions
- Prepare the spicy filling. Grind the habaneros and green chili into a paste using a mortar and pestle; if not available, finely chop. Use kitchen gloves due to the heat. Adjust habanero quantity for milder flavor. Combine this paste with shredded chicken, mashed potatoes, shredded cheddar, garlic powder, onion powder, chili flakes, and salt, mixing well to form the filling.
- Make the thin pancakes. Whisk the flour, milk, water, and salt in a bowl until smooth and lump-free. Add water gradually to achieve a thin batter consistency. Heat a nonstick pan on medium heat, lightly oil it with a paper towel. Pour a large spoonful of batter and swirl to spread thinly and evenly. Cover and cook for about one minute until set but still flexible, avoiding crispiness. Set pancakes aside to cool.
- Assemble the rolls. Place a pancake on a plate and spoon about 3 tablespoons of the prepared filling in the center. Fold the three side edges towards the middle and roll tightly into a cylindrical shape. Dust lightly with flour to prevent sticking. Repeat with remaining pancakes and filling.
- Double bread the rolls. Dip each roll into the batter, allowing excess to drip off, then coat fully with bread crumbs using tongs. Repeat the batter dipping and bread crumb coating to create a thick crust, essential to hold in the cheese. Arrange on a dry plate and refrigerate for about two hours to allow the breading to dry and set firmly.
- Deep fry the rolls. Heat oil in a deep fryer or deep pan until hot (about 350°F/175°C). Fry 2 rolls at a time, turning frequently to ensure even golden browning, and cook quickly to avoid bursting. Avoid overcrowding. Once golden and crisp, remove and drain excess oil on paper towels. Serve hot when cheese inside is melted and soft.
Notes
- Adjust habanero quantity to preference, especially if serving children or sensitive palates.
- Use kitchen gloves while handling habaneros to prevent skin irritation.
- Leftover pancake batter can be used for additional breading or for other recipes.
- Refrigerating rolls after breading is crucial to keep crumbs adhered and prevent falling apart during frying.
- Fry rolls in small batches to maintain oil temperature and prevent overcrowding, which can make them soggy.
- Serve immediately for best texture and melted cheese experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Sri Lankan
